Thursday, February 11, 2010

Toasted Coconut Brownies

You must make these NOW.

I don't know why brownie mixes exist- brownies are SO easy and they require minimal ingredients. As long as you keep some cocoa powder on hand, you are probably ready to make these right now. And you should.

In a medium sauce pan, melt the butter on low heat so it doesn't get too hot.

In a small bowl, whisk together the cocoa powder, flour, salt, and baking powder.

You should also use this time to make the coconut topping. In a separate bowl, combine the coconut and the Eagle Brand milk- mix with a fork until it is thoroughly moistened. You also may want to eat some of the sweetened condensed milk with a spoon....or maybe that's just me.

Remove the melted butter from the heat and stir in the sugar. Wait a minute or two to make sure the butter is cool. Then gently mix in the eggs.

Add the dry ingredients to the butter mixture and stir until just combined. Pour the batter into the prepared pan.

Top the brownie batter with the coconut mixture taking care to evenly distribute.

Bake 35-40 minutes at 350 until brownie is mostly set and coconut is toasty.

Unless you are planning to eat these out of the pan with a spoon, you'll need to wait until these are completely cooled to cut. Cut them using a serrated knife- helps slice through the crunchy topping without ripping it off.

Take a bite...moan in delight...repeat as needed or until you are out of brownies.

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These recipes don't lie, but my hips definitely do.

My name is Sarah, but Betty is an alias that was bestowed upon me by one of my college roommates (shout out to Stefi!) who told me that I was the only person she knew who made chocolate chip cookies from scratch.